Bacon Goes BIG

We were recently contacted by Oscar Mayer, asking us if we’d like to try out their new product, Super Thick Cut Applewood Smoked Bacon. Because we are no fools, we said, “yes please!” You may have seen this new bacon mentioned on, oh, EVERY OTHER BACON BLOG by now, but we here at RBS really like to take our time to savor a new experience. Look at it from every angle. Meet its mom and dad before we make a commitment.

First let’s talk about the term “Super Thick Cut.” I tried really hard to take a photo that would emphasize the thickness of these slices, but I just couldn’t do them justice. I will say this: there are only 9 slices to a pound. I’d say they’re just slightly thicker than your average slice of Canadian bacon. They’re like something from the Flintstones. Wilma would serve this brontobacon with a side of pterodactyl eggs. And Fred would love it.

Good old Oscar also sent us a handful of creative recipes to try, but I really wanted to put the bacon to everyday uses and see how it fit. I’m here to tell you, it fits like a glove. First I made the classic: bacon and eggs. It takes me about 20 minutes to make bacon of average thickness, frying it on low heat and making sure it’s cooked evenly. Drives my husband crazy. I figured this bacon would take at least 30 minutes, but on the contrary it took only 15! This was because the larger slices (in my usual small frying pan) made more grease, decreasing overall cooking time and aiding in even doneness. And 2 slices each was more than enough…we both ended up giving Brutus a bite or two.

On to what I use bacon for most: enhancing the joy of vegetables. My husband was making seared Ahi the other night and wanted to try those cool Chinese long beans we always see at the Asian market. He used a few slices of the Super Thick Cut and seasoned it with hot chili powder. It was absolutely delicious and added a nice toothsome feature to the lightly blanched beans.

A couple nights later, I decided to try roasting some cauliflower, something I had eaten at a friend’s house. I chopped up the last two slices of bacon and tossed them with raw cauliflower chunks, then roasted it all at 375 degrees for about 30 minutes. I probably should have half-cooked the bacon before adding it to the pan…it didn’t reach quite the crispiness I was looking for, but I didn’t want to over-cook the veggies. All in all, though, it was good. The bacon grease helped brown the cauliflower and of course lended it a delicious, salty flavor.

Naseem said she ate her bacon almost immediately after I delivered it to her, so I’d say she’s giving this product 2 thumbs up. And I’m with her…I’ve not typically been a thick-cut fan, but Super Thick Cut is a whole different story. I’m backing this bacon 100%.

And now for the best news. Oscar Mayer has given us 10 FREE SUPER THICK CUT BACON COUPONS to do with what we will, and of course we’d love to share this product with our readers. All you have to do is send us an email with your address, and one of them will be on its way to you. But act fast, these will be given on a first-come, first-served basis. We’d love for you to try the bacon yourself and tell us what you think!

Oh man I love some good bacon but for some reason I have always been afraid of super thick cuts. It might be my complete and utter fear of the evil little splatters that attack me when I cook the stuff. I guess my thinking is bigger bacon = bigger splatters? anywhoo those thick slices would go great with my bacon wrapped Jalapeno poppers I just made yesturday for the Super Bowl. Check them out at http://blog.foodservicewarehouse.com/sugar-and-spice/

Oscar Mayer Super Thick Cut Applewood Smoked Bacon. I would love to find some in the area 92675. Cupons are great but you have to find the bacon first.

Normally I love super thin bacon (40-50 slices/pound) The best I have found so far is from Bishop, CA a Mahogany double smoked bacon. No splatter, clear grease, almost no shrinkage. I have to order mine extra fat to get up to about 1/2 of store bacon fat. Their normal is very very lean and very thick, one of the best in the world in my humble opinion.

I have also found excellent but small sources in Indianna, Wisconsin, NY, PA. Some of the Amish is best ever at low price.

Normally I don’t drive more than an extra 500 miles for good bacon, but I go cross country once in a while and load up as much as possible.

I am currently thinking of making it at home.

Peppered Bacon jerky is excellent and regular bacon has very good flaver. No splatter and clear grease.